Mashed potato

Mashed potatoes, mashed potatoes or mashed potatoes ( Austro also: mashed potatoes, Swiss / Alemannic: mashed potatoes, bavarian / Frankish: mashed or pluggers, Saarland / Palatine: Stambes ) is a porridge made from cooked, mashed and creamed potatoes and other ingredients. Mashed potato is usually used as a side dish.

Preparation

For the first classic preparation of salt or potatoes - preferably floury - cooking - well cooked and still hot mashed with a potato masher or a potato masher. Subsequently, the potato mixture is stirred with the addition of butter. Finally, salt, pepper, nutmeg and hot milk or cream are pulled until the puree is creamy and easy. Optionally, other spices or herbs are still added.

Variants

• For mashed potatoes ( Berlin-style mashed ), the boiled potatoes roughly cut with a potato masher and mix with hot milk and butter.

• For mashed potatoes ( Pommes de neige ) salt potatoes are forced through a potato ricer and served without additional ingredients. In the GDR was understood mashed potatoes partly also a very loose, mostly refined with whipped cream mashed potatoes.

• Withaligot from the French Aubrac is a mashed potato, which is stirred with Tomme cheese hot to a viscous mass. The court was developed by priests who allow the pilgrims on the Via Podiensis, one of the pilgrimage routes to Santiago through the Massif Central, which fed. Originally they used bread, potatoes later, aiming at a better consistency could be achieved.

• Zamet (also Zahmet ) from southern Thuringian Forest is made from potatoes, milk and potato starch with no fat. Thus, it is significantly stronger than other mashed potatoes and also differs in taste. Zamet will Thuringian bratwurst with sauerkraut and, leek vegetable or mushroom soup eaten for example, sweet with brown butter and pear compote. For plucked Zamete the mass is plucked in a pan with lard and exuberant steamed onions and eaten with butter milk. Dumplings made Zamet be called zampe.

• In the dialect of Upper Lusatia mashed potatoes Abernmauke means (of Abern, " earth pear " high German " potato ", and Mauke to Slavic muka, " flour " high German " porridge " ) and is often referred to only as Mauke. There he is made from mashed potatoes, melted butter, glazed onions, fried bacon, a little milk and spices. Teichelmauke consists of mashed potatoes with beef broth. It is served with a ladle broth in a depression of the slurry.

Instant mashed potatoes

Mashed potatoes is also offered as industrially produced instant product ( depending on the product and also some milk ) must be opened only with hot water. For the preparation of this powder by mechanical or chemical peeled potatoes are pre-cooked until at 70 ° C, quenched at 20 ° C and cooked, after cooling to an end. Thus, the cell structure is strengthened and avoided the paste formation during crushing. Then monoglycerides for improving the mouthfeel, antioxidants such as ascorbic acid (vitamin C) as well as citric acid to enhance the durability and partial coloring and phosphates may be added. Between 150 ° C hot rollers, the mass is then dried to form a film and comminuted in a further step to flaky powder.

In an alternative manufacturing method is to dispense with the pre-cooking and chilling, instead, the pulp is mixed with a coarser, sieved crumbs already finished potato powder, and dried at 200 ° C, which also prevents the formation of paste.

In order to approximate the consistency of mashed potatoes industrially produced from homemade, may be mixed with the potato powder is about 10% cooked, dried and then crushed to about one -half to one millimeter in size potato.